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Marta Pasławska
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland

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Journal article
Published: 29 July 2021 in Molecules
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The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50, 60, and 70 °C) had on the physicochemical and quality properties of courgettes. Courgette slices were vacuum-impregnated (6 kPa) in freshly squeezed onion, kale, and onion and kale (50:50) juices with 3% NaCl solution (N). The application of vacuum impregnation (VI) with impregnating solutions from freshly squeezed onions and kale had a beneficial effect on the bioactive values of courgette. The highest contents of quercetin (41.84 μg/g d.m.) and carotenoids (276.04 μg/g d.m.) were found in courgette impregnated with onion juice after freeze drying. The highest values of lutein and zeaxanthin (216.42 μg/g d.m.) were recorded for courgette impregnated with kale juice and convective dried. By analysing the kinetics of convective drying, the best matching of the logistic model was found. Increasing the drying process temperature from 50 to 70 °C reduced the drying time from 15% to 36%, depending on the type of impregnating solution used. Water activity < 0.6 was recorded for courgette dried by freezing, vacuum, and convection at 60 and 70 °C. Conclusions: The vacuum impregnation process and the impregnation solutions from freshly squeezed vegetables can be used to develop new snacks with high levels of bioactive compounds. The FD method is the most appropriate considering both the bioactive compounds content and the obtained colour and water activity.

ACS Style

Magdalena Kręcisz; Bogdan Stępień; Marta Pasławska; Jarosław Popłoński; Kinga Dulak. Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods. Molecules 2021, 26, 4597 .

AMA Style

Magdalena Kręcisz, Bogdan Stępień, Marta Pasławska, Jarosław Popłoński, Kinga Dulak. Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods. Molecules. 2021; 26 (15):4597.

Chicago/Turabian Style

Magdalena Kręcisz; Bogdan Stępień; Marta Pasławska; Jarosław Popłoński; Kinga Dulak. 2021. "Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods." Molecules 26, no. 15: 4597.

Journal article
Published: 28 February 2020 in Molecules
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Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

ACS Style

Joanna Cichowska-Bogusz; Adam Figiel; Angel Antonio Carbonell-Barrachina; Marta Pasławska; Dorota Witrowa-Rajchert. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules 2020, 25, 1078 .

AMA Style

Joanna Cichowska-Bogusz, Adam Figiel, Angel Antonio Carbonell-Barrachina, Marta Pasławska, Dorota Witrowa-Rajchert. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules. 2020; 25 (5):1078.

Chicago/Turabian Style

Joanna Cichowska-Bogusz; Adam Figiel; Angel Antonio Carbonell-Barrachina; Marta Pasławska; Dorota Witrowa-Rajchert. 2020. "Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods." Molecules 25, no. 5: 1078.

Research article
Published: 20 February 2020 in Natural Product Communications
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Lemon thyme contains several bioactive health-promoting compounds of high antioxidant capacity—such as polyphenols, carotenoids, and chlorophyll—which may undergo degradation during drying in incorrect processing conditions. This work is aimed at evaluating the impacts of different drying techniques and parameters on the chemical and physical properties of lemon thyme. In the experiment, lemon thyme leaves are dried using two traditional hot-air methods, convective drying (temperature 70°C or 80°C, air velocity 2 m/s), and fluidized bed drying (temperature 70°C or 80°C, air velocity 5–10 m/s); as well as two innovative drying methods, microwave-assisted fluidized bed (MFB) drying (microwaves at a power of 240 or 440 W, air temperature 40°C, air velocity 5–10 m/s) and microwave-vacuum (MV) drying (microwaves at a power of 240 or 440 W, under vacuum at 4–6 kPa). The kinetics of water delivery are described using the Page Model. After drying, the nutritional composition of the material is analyzed: polyphenol (total content and polyphenols profile by ultra-performance liquid chromatography), carotenoid, and chlorophyll total content, as well as antioxidant capacity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt [ABTS+] and ferric reducing antioxidant power [FRAP]). Color changes ( L*, a*, b*, ΔE) are also analyzed using the visible effects of lemon thyme pigment disintegration. It is found that the MV drying method is the best for lemon thyme preservation, as it has the shortest process time and the highest retention of polyphenols (78.90%-82.14%), chlorophylls (51.54%-52.68%), antioxidant capacity (47.83%-48.63% of ABTS+ and 20.85%-45.45% of FRAP), and presented the least color change ( ΔE = 25.57-28.32). For preserving carotenoids, the most protective method is MFB (retention 68.46%-70.61 %).

ACS Style

Marta Pasławska; Kinga Sala; Agnieszka Nawirska-Olszańska; Bogdan Stępień; Elżbieta Pląskowska. Effect of Different Drying Techniques on Dehydration Kinetics, Physical Properties, and Chemical Composition of Lemon Thyme. Natural Product Communications 2020, 15, 1 .

AMA Style

Marta Pasławska, Kinga Sala, Agnieszka Nawirska-Olszańska, Bogdan Stępień, Elżbieta Pląskowska. Effect of Different Drying Techniques on Dehydration Kinetics, Physical Properties, and Chemical Composition of Lemon Thyme. Natural Product Communications. 2020; 15 (2):1.

Chicago/Turabian Style

Marta Pasławska; Kinga Sala; Agnieszka Nawirska-Olszańska; Bogdan Stępień; Elżbieta Pląskowska. 2020. "Effect of Different Drying Techniques on Dehydration Kinetics, Physical Properties, and Chemical Composition of Lemon Thyme." Natural Product Communications 15, no. 2: 1.

Journal article
Published: 20 January 2020 in Foods
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Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained.

ACS Style

Agnieszka Nawirska-Olszańska; Marta Pasławska; Bogdan Stępień; Maciej Oziembłowski; Kinga Sala; Aleksandra Smorowska. Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit. Foods 2020, 9, 108 .

AMA Style

Agnieszka Nawirska-Olszańska, Marta Pasławska, Bogdan Stępień, Maciej Oziembłowski, Kinga Sala, Aleksandra Smorowska. Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit. Foods. 2020; 9 (1):108.

Chicago/Turabian Style

Agnieszka Nawirska-Olszańska; Marta Pasławska; Bogdan Stępień; Maciej Oziembłowski; Kinga Sala; Aleksandra Smorowska. 2020. "Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit." Foods 9, no. 1: 108.

Journal article
Published: 29 September 2019 in Molecules
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The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric pressure). As infiltration liquids, fresh squeezed apple-pear juice (J), 3% citric acid solution (C), and distilled water (DW) were used. Mass transfer was analyzed based on three factors: Mass variation (MV), dry mass variation (DMV), and solid gain (SG). The outflow of native components and inflow of infiltration liquid has been described by mathematical models. The polyphenol content and antioxidant capacity (ABTS+, FRAP) were evaluated as the bioactive potential factors confirming native component outflow and incorporation of liquid molecules into an apple tissue. It was found that during VI of an apple tissue, intensive mass transfer occurred: Native components of fruit tissue outflowed and external ingredients of impregnation liquid inflowed into the material with the intensity proportional to the vacuum level and process time. The most beneficial conditions of apple cube VI were noticed at a vacuum level of 4 kPa for a minimum of 40 s, which is when the highest polyphenol content and antioxidant capacity occurred.

ACS Style

Marta Pasławska; Bogdan Stępień; Agnieszka Nawirska-Olszańska; Kinga Sala. Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples. Molecules 2019, 24, 3533 .

AMA Style

Marta Pasławska, Bogdan Stępień, Agnieszka Nawirska-Olszańska, Kinga Sala. Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples. Molecules. 2019; 24 (19):3533.

Chicago/Turabian Style

Marta Pasławska; Bogdan Stępień; Agnieszka Nawirska-Olszańska; Kinga Sala. 2019. "Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples." Molecules 24, no. 19: 3533.

Journal article
Published: 25 October 2018 in Molecules
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The aim of the work was to assess the possibility of obtaining high bioactivity dried kale using a vacuum impregnation as the preliminary processing before the drying. Kale leaves underwent vacuum impregnation in freshly squeezed onion juice and in sodium chloride solution utilising the following impregnation process parameters: At the vacuum stage, 6 kPa reduced pressure for 1 min, dosing the impregnating solution and keeping the sample under vacuum for 2 min, and then 6 min in impregnating solution at atmospheric pressure. Fluidized bed drying of kale was conducted using inert polypropylene balls, utilising a drying air temperature in a range from 70 to 130 °C. The drying kinetics were described, and the dehydrated product’s quality was assessed, on the basis of these selected characteristics: The content of chlorophylls, polyphenols and carotenoids, and antioxidant activity measured with ABTS+, dry matter, water activity and colour. It was determined that protective influence of vacuum impregnation before fluidized bed drying was seen only in the case of using temperatures of 90 and 110 °C. The highest content of bioactive components in dried kale was obtained in the case of using onion juice impregnation and drying at 110 °C.

ACS Style

Marta Pasławska; Agnieszka Nawirska-Olszańska; Bogdan Stępień; Angelika Klim. The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale (Brassica oleracea L. Var. Acephala) Leaves. Molecules 2018, 23, 2764 .

AMA Style

Marta Pasławska, Agnieszka Nawirska-Olszańska, Bogdan Stępień, Angelika Klim. The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale (Brassica oleracea L. Var. Acephala) Leaves. Molecules. 2018; 23 (11):2764.

Chicago/Turabian Style

Marta Pasławska; Agnieszka Nawirska-Olszańska; Bogdan Stępień; Angelika Klim. 2018. "The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale (Brassica oleracea L. Var. Acephala) Leaves." Molecules 23, no. 11: 2764.

Journal article
Published: 21 June 2017 in International Journal of Food Engineering
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The possibility of using the vacuum impregnation as a pretreatment before drying apple cubes was investigated. The impregnation was carried out for 4.5 min with the vacuum pressure of 0.01 MPa. The sucrose solution or a mixture of sucrose and the citric acid were used as infiltration liquids. Apple cubes were dried by convective drying (CD) (at temperature of 50 and 70 °C) or microwave-vacuum drying (MVD) (at power of microwaves 120 and 480 W). The drying kinetics was determined and quality factors (anti-oxidant activity, mechanical–rheological properties and colour changes) were analysed. Studies proved that the vacuum impregnation causes increasing of the drying dynamics (12.50–28.57 % during CD and 12.50–18.48 % during MVD). All impregnated apples were darker, yellower and susceptible for deformation or cutting than non-impregnated. The highest level of anti-oxidant activity was observed when two-component impregnant before MVD by power of 480 W was used.

ACS Style

Marta Pasławska; Bogdan Stępień; Agnieszka Nawirska-Olszańska; Radosław Maślankowski; Leszek Rydzak. Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes. International Journal of Food Engineering 2017, 13, 1 .

AMA Style

Marta Pasławska, Bogdan Stępień, Agnieszka Nawirska-Olszańska, Radosław Maślankowski, Leszek Rydzak. Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes. International Journal of Food Engineering. 2017; 13 (6):1.

Chicago/Turabian Style

Marta Pasławska; Bogdan Stępień; Agnieszka Nawirska-Olszańska; Radosław Maślankowski; Leszek Rydzak. 2017. "Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes." International Journal of Food Engineering 13, no. 6: 1.

Journal article
Published: 01 March 2017 in Zeszyty Problemowe Postępów Nauk Rolniczych
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ACS Style

Marta Pasławska; Klaudiusz Jałoszyński; Bogdan Stępień; Mariusz Surma. WPŁYW STOPNIA ROZDROBNIENIA ORAZ DODATKU INERTU NA KINETYKĘ SUSZENIA FONTANNOWO-MIKROFALOWEGO TRAWY CYTRYNOWEJ. Zeszyty Problemowe Postępów Nauk Rolniczych 2017, 83 -90.

AMA Style

Marta Pasławska, Klaudiusz Jałoszyński, Bogdan Stępień, Mariusz Surma. WPŁYW STOPNIA ROZDROBNIENIA ORAZ DODATKU INERTU NA KINETYKĘ SUSZENIA FONTANNOWO-MIKROFALOWEGO TRAWY CYTRYNOWEJ. Zeszyty Problemowe Postępów Nauk Rolniczych. 2017; (588):83-90.

Chicago/Turabian Style

Marta Pasławska; Klaudiusz Jałoszyński; Bogdan Stępień; Mariusz Surma. 2017. "WPŁYW STOPNIA ROZDROBNIENIA ORAZ DODATKU INERTU NA KINETYKĘ SUSZENIA FONTANNOWO-MIKROFALOWEGO TRAWY CYTRYNOWEJ." Zeszyty Problemowe Postępów Nauk Rolniczych , no. 588: 83-90.

Journal article
Published: 18 October 2016 in Biocontrol Science and Technology
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ACS Style

Danuta Witkowska; Anna Kancelista; Aleksandra Wilczak; Regina Stempniewicz; Marta Pasławska; Michał Piegza; Wojciech Łaba; Magdalena Szczech. Survivability and storage stability of Trichoderma atroviride TRS40 preserved by fluidised bed drying on various agriculture by-products. Biocontrol Science and Technology 2016, 26, 1591 -1604.

AMA Style

Danuta Witkowska, Anna Kancelista, Aleksandra Wilczak, Regina Stempniewicz, Marta Pasławska, Michał Piegza, Wojciech Łaba, Magdalena Szczech. Survivability and storage stability of Trichoderma atroviride TRS40 preserved by fluidised bed drying on various agriculture by-products. Biocontrol Science and Technology. 2016; 26 (12):1591-1604.

Chicago/Turabian Style

Danuta Witkowska; Anna Kancelista; Aleksandra Wilczak; Regina Stempniewicz; Marta Pasławska; Michał Piegza; Wojciech Łaba; Magdalena Szczech. 2016. "Survivability and storage stability of Trichoderma atroviride TRS40 preserved by fluidised bed drying on various agriculture by-products." Biocontrol Science and Technology 26, no. 12: 1591-1604.

Journal article
Published: 01 July 2016 in Agricultural Engineering
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Mechanical and rheological properties of zucchini dried with spouted microwave - assisted heating was analysed. During spouted drying two levels of microwave power were applied: 100W and 250W. Tests were carried out for the raw material blanched in the temperature of 60ºC for 10 minutes and not subjected to a pretreatment. Compression resistance, cutting resistance and stresses relaxation ratios a and b were determined. A significant impact of drying conditions on the product quality within the scope of mechanical and rheological properties was reported. Raw zucchini has 5 to 7 times higher compression resistance, several times lowered cutting resistance and almost two times higher elasticity in comparison to dried material. Low-temperature blanching significantly affected the values of all investigated properties of dried zucchini. Change in microwave powers during spouted drying significantly influenced the increase of the compression work value.

ACS Style

Bogdan Stępień; Marta Pasławska; Radosław Maślankowski; Mariusz Surma; Klaudiusz Jałoszyński. Impact of Spouted-Microwave Drying on the Selected Mechanical and Rheological Properties of Zucchini. Agricultural Engineering 2016, 20, 143 -150.

AMA Style

Bogdan Stępień, Marta Pasławska, Radosław Maślankowski, Mariusz Surma, Klaudiusz Jałoszyński. Impact of Spouted-Microwave Drying on the Selected Mechanical and Rheological Properties of Zucchini. Agricultural Engineering. 2016; 20 (2):143-150.

Chicago/Turabian Style

Bogdan Stępień; Marta Pasławska; Radosław Maślankowski; Mariusz Surma; Klaudiusz Jałoszyński. 2016. "Impact of Spouted-Microwave Drying on the Selected Mechanical and Rheological Properties of Zucchini." Agricultural Engineering 20, no. 2: 143-150.

Journal article
Published: 01 April 2016 in Agricultural Engineering
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The objective of the research was to indicate the impact of sirup type used for osmotic dehydration and the microwaves power for microwave and vacuum drying on the selected mechanical and rheological properties of dried pumpkin. Pumpkin cultivar Rugosa was osmotically dehydrated in three concentrates: apple, aronia and cherry. Initially prepared material was dried with microwave method in the reduced pressure conditions which was within 6-4 kPa at the microwave power which was 240 and 480 W. Dried material was subjected to compression tests and stresses relaxation tests. Compression work values (Pś), cutting work (Pp) and indicators describing material elasticity (a and b) were computed. An initial treatment in the form of osmotic dehydration carried out before microwave drying in the reduced pressure conditions allows obtaining dried pumpkin with a raised resistance to compression and cutting and the decreased elasticity in comparison to dried material obtained from a pumpkin which was not subjected to the initial treatment. Microwaves power influences the values of compression and cutting of dried pumpkin.

ACS Style

Bogdan Stępień; Radosław Maślankowski; Marta Pasławska; Klaudiusz Jałoszyński; Mariusz Surma. Effect of Osmotic Dehydration on Mechanical and Rheological Properties of Pumpkin Dried with Microwave Method in Reduced Pressure Conditions. Agricultural Engineering 2016, 20, 185 -194.

AMA Style

Bogdan Stępień, Radosław Maślankowski, Marta Pasławska, Klaudiusz Jałoszyński, Mariusz Surma. Effect of Osmotic Dehydration on Mechanical and Rheological Properties of Pumpkin Dried with Microwave Method in Reduced Pressure Conditions. Agricultural Engineering. 2016; 20 (1):185-194.

Chicago/Turabian Style

Bogdan Stępień; Radosław Maślankowski; Marta Pasławska; Klaudiusz Jałoszyński; Mariusz Surma. 2016. "Effect of Osmotic Dehydration on Mechanical and Rheological Properties of Pumpkin Dried with Microwave Method in Reduced Pressure Conditions." Agricultural Engineering 20, no. 1: 185-194.